Plant Based Strawberry Travel Cake


Plant Based Lemon Streusel Method
  • Combine Margarine (vegan butter), Tegral Satin CL Plant Based Cake Mix, Flour and Classic Lemon in kitchen Aid with a paddle. 
  • Paddle till dough comes together; spread dough on sheet tray and freeze overnight. 
  • Process dough through Robo coupe with small dice blade. 
  • Place streusel on sheet tray and return to the freezer.

Plant Based Strawberry Cake
  • Combine Water, Tegral Satin CL Plant-based cake bag, Acti-Fresh, oil, and Classic Strawberry in kitchen aid with a paddle. 
  • Mix for 1 minute on low Scarpe the bowl down. 
  • Mix for 5 minutes on medium speed. 
  • Deposit 30 grams into square silicone molds. 
  • Pipe 5 grams of Vivafil strawberry in the center. 
  • Top with 10 grams of Plant Based Lemon Streusel. 
  • Bake at 360°F in deck oven for 20 minutes. 
  • Cool at Ambient Temperature. Freeze, and un-mold Travel Cakes.

Decoration Method
  • Stripe Top with Carat Coverlux Dark Plant Forward Cacao Trace. 
  • Garnish with 1/2 Organic dried Strawberry 1/2.

About this Recipe:

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